Karthika, with our NOV anneh's guidance, I am sure you will soon master the method how to make soft idlis.
Thanks and take care, Kugan98
Printable View
Karthika, with our NOV anneh's guidance, I am sure you will soon master the method how to make soft idlis.
Thanks and take care, Kugan98
[tscii]Karthika, here is your onion sambar.
Enjoy with idli. Kugan98
ONION SAMBAR
Ingredients:
1 cup small round shallots
1 tbs tamarind paste
½ cup toor dal soaked
¼ tsp turmeric powder
1 red tomato chopped
1 green chillie slit
2 garlic pips
Salt to taste
To roast in 1 tsp oil and grind to paste:
7 dry red chillies
3 tsp coriander seeds
½ tsp fenugreek seeds
1 tsp channa dal
¼ tsp asafoetida powder
1 sprig curry leaves
4 peeled shallots
To Season:
½ tsp mustard seeds
½ tsp cumin seeds
½ tsp urad dal
1 sprig curry leaves
1 dry red chillie broken
2 tsp oil
Little coriander leaves chopped.
Method:
Cook the toor dal with the cut tomatoes, green chillie,
turmeric powder , garlic pips and salt. Keep aside.
Heat a pot with the oil, add in all the seasonings,
one by one and sauté for a minute.
Add in the peeled whole small shallots.
Sauté till the colour changes.
Add in 3 cups of water with the tamarind paste.
Mix well and allow it to cook for a minute.
Add in the cooked toor dal with the ground paste.
Add more water if needed.
Boil and simmer till the desired consistency is reached.
Remove and garnish with the cut coriander leaves.
[html:568a507b2d]
http://img210.imageshack.us/img210/8...nsambarone.jpg
[/html:568a507b2d]
Hello Friends,
Tried Dev's Katti paruppu moong. Did not have moong, I used whole moong, it came out well. Tried the thoran with beans. They were both good. Thanks for the recipe Dev. K will follow your suggestions. Can you post the recipe for Vendhaya keerai. Any recipe would do. Thanks.
Suja
[tscii]Suja, glad that you tried Dev's recipes.
I too cooked the cabbage thoran.
Suja, do you get venthaya keerai in US?
We do not get it in Malaysia.
The recipes for this keerai is endless.
You can make masiyal, sambar , kulambu , poriyal ,kutoo , chapathi , rice , paruppu , chutney , adai and so on.
Here is a funugreek keerai kutoo, Kugan98
VENDAYA KEERAI KUTOO
Ingredients:
1 bunch of fenugreek leaves
(A)
½ cup of moong dal soaked
½ cup toor dal soaked
½ tsp turmeric powder
1 tomato chopped
2 green chillies sliced
2 pips of garlic
½ tsp oil
Salt to taste
½ tsp mustard seeds
½ tsp cumin seeds
1 tsp urad dal
1 dry red chillie brocken
1 onion chopped
1 sprig curry leaves
A pinch of asafoetida powder
2 tsp oil
Method:
Clean fenugreek leaves and keep aside.
Add all the ingredients in (A) in a pot with sufficient water.
Cook till both the dals are well cooked.
Heat oil in a pan, add in the mustard, cumin and urad dal.
Let them splutter, add in the dry red chillie and onion.
Sauté for 2 to 3 minutes.
Now add in the cooked dal, along with the fenugreek leaves.
Add salt if needed. Cover and cook on a low flame,
until the leaves are cooked.
Remove and serve with steaming rice.
You can add 1 tsp of hot ghee if you like.
Kugan,
Thank u for the Onion Sambar...I have one doubt! Will venthaya keerai has bitter taste? Pls post Venthaya keerai masiyal, sambar , kulambu , poriyal and rice recipes . I havent cooked this keerai yet..This weekend i am going to try kootu...Thanks in Advance!!!
Kugan,
Yes we get vendhaya keerai here. In fact after spinach it is the only keerai we get. I have seen some Chinese greens, but am a little reluctant to try them. I made the kootu yesterday and it came out very well. Thanks so much for sharing the recipes. Going to try the Ragi kali tonight. Also if you have some recipes for Godumai rava the fine and the coarse one please do post them. Thanks in advance.
Suja
Kuganka,
Can u plz post the recipe for methi paratha.
I have dried methi leaves.
Can paratha's be made with dried leaves?
Pineapple pachadi:
Chop a well ripe pineapple into tiny pieces. Cook them along with salt, turmeric and water till soft.
Grind to a paste- coconut-1/2 C, Mustard seeds- 1tsp, jeera-1/2 tsp, green chilles, shallots-4 or 5.
Add the ground mixture to the pineapple and boil for 5 minutes.
Switch off flame and immediately stir in 2 cups of curd.
Heat oil in a pan. Splutter mustard. add curry leaves n dry chilles and add the seasoning to the pachadi n mix well.
This dish will be slightly sweetish. Serve as a side dish with rice.
Note: If u don't like the taste of mustard, reduce the qty .
Kerala aviyal:
Traditionally, the vegs used for aviyal are plantain, yam, raw mango, snake gourd,cucumber, drumstick, carrots and long beans. You can add any other vegs of choice(like brinjals,beans,potato etc) . Cut these vegs into 1 inch fingers.
Grind to a paste- 1 C coconut, Jeera-1/2 tsp, shallots-3 or 4, garlic-1 or 2, green chillies
.
Cook the vegs(except mango) along with salt, turmeric and water.Once 1/2 cooked add mango pieces and cook till fully cooked.
Add the ground paste and cook for further 2 minutes.Switch off flame.
Add in curd(1 tbsp to upto 1/4 cup)-qty of curd depends on the sourness of the mango used. mix well.
Pour a tbsp of coconut oil and throw in a sprig of curry leaves.
cover with a tight lid n let sit for 15 min.
Mix well n Serve with rice.
Thanks for trying then Suja...hope U weren't disappointed.Quote:
Originally Posted by Suja Rajkumar
Do try the pachadis n aviyal.